Dark Chocolate Sea Salt Brownies (Printable)

Rich brownies blending dark chocolate and flaky sea salt for a balanced sweet-savory bite.

# What You Need:

→ Chocolate Mixture

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup unsalted butter, cut into pieces

→ Wet Ingredients

03 - 1 cup granulated sugar
04 - 1/4 cup packed light brown sugar
05 - 3 large eggs, at room temperature
06 - 1 tsp pure vanilla extract

→ Dry Ingredients

07 - 3/4 cup all-purpose flour
08 - 1/3 cup unsweetened cocoa powder
09 - 1/2 tsp fine sea salt

→ Topping

10 - 1/2 tsp flaky sea salt

# How To Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine chopped dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Whisk granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl until pale and thick, about 2 to 3 minutes.
04 - Gradually whisk the melted chocolate and butter mixture into the egg mixture until fully incorporated.
05 - Sift flour, cocoa powder, and fine sea salt together. Gently fold into the wet mixture using a rubber spatula until just combined, avoiding overmixing.
06 - Pour batter into prepared pan and smooth the surface. Evenly sprinkle flaky sea salt atop the batter.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center yields moist crumbs.
08 - Cool completely in the pan on a wire rack before lifting out and slicing into 16 squares.

# Expert Suggestions:

01 -
  • The dark chocolate gives you that grown-up, not-too-sweet richness that feels like a real treat.
  • Flaky sea salt on top makes every bite interesting, sweet then savory, then sweet again.
  • They come together in under an hour with ingredients you probably already have.
  • The texture is fudgy in the center with crisp edges, exactly how brownies should be.
02 -
  • Don't overbake them or they'll turn dry and cakey, pull them out when the center still jiggles just a tiny bit.
  • Room temperature eggs are essential, cold eggs can make the melted chocolate seize into grainy clumps.
  • Sifting the cocoa powder prevents little bitter pockets in the finished brownies.
03 -
  • Weighing your ingredients, especially flour and cocoa, makes a huge difference in texture and consistency.
  • Let the melted chocolate cool for five minutes before adding it to the eggs, this prevents curdling and keeps everything silky.
  • Use parchment paper with overhang, it's the easiest way to lift the whole slab out and get clean cuts.
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